Norah Grace got to meet one of her BBQ hero’s today!!!

ryantt

So she was so kind and accommodating!!!! Spent 15min just chatting with Norah.  

lousubcap

Can't put a price tag on that.  Way to make it happen.  She is on a fast track to becoming a star in her own right. 

smokingal

Awesome!

bluebird66

That's awesome!

pgprescott

Class act

JMCXL

A day to remember for a life time

ryantt

So we just watcher her comp rib demo (mind blown) and it was so informative.  Guess who got the first ribs 

JohnInCarolina

ryantt said:

So we just watcher her comp rib demo (mind blown) and it was so informative.  Guess who got the first ribs 

Chef Norah Grace?  Could it be?

ryantt

@JohnInCarolina she sure did. We also cot some cool swag and answered a few bbq questions for prizes. 

ryantt

Best day ever 

JohnnyTarheel

What a great experience for Norah Grace... You rock girl!!

ryantt

@JohnnyTarheel I got the feeling when she was chatting with Norah Grace that she was a genuine person.  Didn’t seem like an act at all, what was crazy is the first words out of her mouth were Wow can I get a picture with you (Norah about hit the floor).  She understood that Norah Grace was an actual fan and loved getting to chat with her.  Greg from BBQ Central Show was there and quizzing people for prizes...he asked if any one knew the USDA medium rear temp, Norah was all over it!!  He thought maybe Dad gave her the answer so he asked her to tell him what it means to spatchcock a bird.  She explained it than said, but I go a step father and remove the breast bone and rib cage...gets my birds to lay flatter.  He was speechless, makes her old man proud.  She/we’ve learned a lot on here. Hopefully we contribute a little along the way. 

GATraveller

Who dat? 

pgprescott

Danielle made her bones in the highly competitive, seriously male dominated comp circuit. She’s probably lots of things, but phony isn’t one of them. 

ryantt

@pgprescott one of the kindest celebrity folks I’ve met.   

marysvilleksegghead

Congrats for NG
Diva Q happen to mention any upcoming TV programs, like new episodes of
BBQ Crawl?

ryantt

@marysvilleksegghead Norah Grace told her she’s willing to go on food network with her and Big Moe.  Funny thing, we just got invited to cook at an event in PA for BBQ Guru...next to Big Moe and Bob.   I’m kind of excited, but kind of nervous to cook next to that level of talent.  

marysvilleksegghead

ryantt said:

@marysvilleksegghead Norah Grace told her she’s willing to go on food network with her and Big Moe.  Funny thing, we just got invited to cook at an event in PA for BBQ Guru...next to Big Moe and Bob.   I’m kind of excited, but kind of nervous to cook next to that level of talent.  

Please let us know if this will be on TV

lousubcap

Congrats on the down-stream opportunities.  Key is to not let that level of participation interfere with her standard routine.  She obviously has talent and skill sets that will become showcased.  Your challenge is to keep the build-up at the comfort level she is in right now.  Easier said than done but the more you can down-play the hype the much better she will feel and execute.  FWIW-

ryantt

It’s just fun when we are asked to participate and do things.  It’s also nerve racking beyond belief for me. She handles it like a champ, I’m on edge the entire time 

HeavyG

pgprescott said:

Danielle made her bones in the highly competitive, seriously male dominated comp circuit. She’s probably lots of things, but phony isn’t one of them. 

I don't think I would have recognized her if she wasn't wearing that Diva Q hat. She's lost quite a lot of weight from what I remember from seeing her on some of those bbq competition tv shows from a few years ago. . Kudos to her!

TTC

that's awesome

EagleIII

THAT is awesome.  What an experience for her(and you).  Way to make that happen!

ryantt

@EagleIII her company rib demo was amazing.  Hard to believe she scored a 179.6 at The Jack and got 11th with them.  She showed us 45 racks and every single one was the same.   The best advise we heard was trust the process. Then she gave Norah and I some help with the process.  Honestly she couldn’t have been more helpful.  

Spaightlabs

Cool beyond belief.

Good on ya for supporting CNG's goals and dreams!  She's a keeper.

SGH

Brother that is just awesome all the way around👍

yellowdogbbq

@ryantt  That's really cool!  Hartville puts on a good show.

Jcl5150

ryantt said:

@EagleIII her company rib demo was amazing.  Hard to believe she scored a 179.6 at The Jack and got 11th with them.  She showed us 45 racks and every single one was the same.   The best advise we heard was trust the process. Then she gave Norah and I some help with the process.  Honestly she couldn’t have been more helpful.  

That’s awesome, dude!  Are you allowed to share any of her tips?

Brisket_Fanatic

Very cool!

ryantt

@Jcl5150  I sure can, when I get home tonight I will share her  competition sauce recipe. I don’t remember all of it off the top of my head, but she’s the first person I’ve ever heard say to temp ribs and wrap at 160°. She also suggested taking your ribs to  190° before you sauce. You will need to take your ribs up about 7 to 10° for the sauce to set. 

  during the wrap portion  of the cook, she uses squeeze butter no secret there, apple juice, Cholula chipotle hot sauce, and a little brown sugar.  The surprising thing about the hot sauce is that it reinforce the smoky flavor. Honestly one of the best ribs I’ve ever eaten, they were perfect, they pulled away from the bone cleanly where you bite; However, they were not overly soft. Hard to believe they were not a 180 rib.  

  As for measurements, it was about a cup of apple juice 4 tablespoons of the hot sauce and a quarter bottle of the squeeze butter 1c of brown sugar. This would provide enough for 3 racks of ribs. All of these measurements were via her eyeball, keep in mind these are a comp rib, so they aren’t going to be for everyone.  

Jcl5150

ryantt said:

@Jcl5150  I sure can, when I get home tonight I will share her  competition sauce recipe. I don’t remember all of it off the top of my head, but she’s the first person I’ve ever heard say to temp ribs and wrap at 160°. She also suggested taking your ribs to  190° before you sauce. You will need to take your ribs up about 7 to 10° for the sauce to set. 

  during the wrap portion  of the cook, she uses squeeze butter no secret there, apple juice, Cholula chipotle hot sauce, and a little brown sugar.  The surprising thing about the hot sauce is that it reinforce the smoky flavor. Honestly one of the best ribs I’ve ever eaten, they were perfect, they pulled away from the bone cleanly where you bite; However, they were not overly soft. Hard to believe they were not a 180 rib.  

  As for measurements, it was about a cup of apple juice 4 tablespoons of the hot sauce and a quarter bottle of the squeeze butter 1c of brown sugar. This would provide enough for 3 racks of ribs. All of these measurements were via her eyeball, keep in mind these are a comp rib, so they aren’t going to be for everyone.  

That sounds awesome!  Thanks so much!